Pfeffernusse

Ingredients

1/2 cup butter or margarine - (ΒΌ lb) room temperature
2 cups brown sugar - (firmly packed)
2 lrg eggs
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chopped pecans - (6 oz)
1/4 cup finely-chopped candied citron

Preparation

1
In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended. Add eggs and beat until smooth. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.
2
In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans and citron.
3
Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.
4
Unwrap dough. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
5
Bake cookies in a 350 degree regular or convection oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
6
This recipe yields about 6 dozen cookies.
7
Comments: Suzanne Fossett's German grandmother never wrote down the recipe for her favorite spice cookies; it took Suzanne and her mother years to re-create the cookie they remembered.
8
Yield: 6 dozen

Tools

 



Yield:

1.0 servings

Added:

Thursday, September 30, 2010 - 12:35am

Creator:

Anonymous

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